Recipes Fresh Tomato & Parsley Spaghetti 5.0 (1) 2 Reviews Flat-leaf Italian parsley is best in this simple pasta preparation. But if there is only curly parsley available at the store, don’t hesitate to substitute it for the flat-leaf version. Slideshow: More Pasta Recipes By Scott Hocker Published on January 15, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Scott Hocker Active Time: 5 mins Total Time: 20 mins Yield: 4 Ingredients 1 pound spaghetti Kosher salt 1/4 cup plus 1 tablespoon extra-virgin olive oil 3/4 pound ripe tomatoes, coarsely chopped 1/4 cup coarsely chopped parsley Directions Cook the spaghetti according to package instructions in a pot of well-salted boiling water. Meanwhile, to a large bowl, add the olive oil, tomatoes and 1/2 teaspoon salt. Let sit until the spaghetti is done cooking. Add the drained spaghetti to the bowl along with the parsley and mix well. Serve. Rate it Print